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Korean Exotic Food Guide: How Koreans Really Eat Silkworm Pupa Stew and Stir-Fry (Beondegi)
- MyFreshDash
- 2 days ago
- 3 min read
If you search for Korean exotic food, silkworm pupa usually shows up fast. Not because everyone eats it, but because everyone has an opinion about it.
Some people swear it tastes better than it smells. Some people refuse to be in the same room when it’s heated. Most people only eat it when there’s soju on the table.
Silkworm pupa, known as Beondegi, sits in a very specific category of Korean food. It’s not trendy. It’s not comforting. It’s not trying to impress you. It exists because it always has, and that honesty is exactly why it still shows up today.
This post explains how Koreans actually eat beondegi, the difference between stew and stir-fry, and who this food is really for.
TL;DR
Silkworm pupa, or beondegi, is a classic Korean street and bar food
Commonly eaten as a stew or stir-fry
Strong aroma, savory and nutty flavor, soft texture
Usually eaten with soju and other people
Canned versions are the easiest way to try it at home
What Is Beondegi (Silkworm Pupa)
Silkworm pupa are the cooked pupa left after silk production. In Korea, they became a familiar protein during times when food options were limited. Over time, they stuck around as a snack and drinking food rather than disappearing into history.
Today, Beondegi is often labeled Korean exotic food, especially by people encountering it for the first time. Inside Korea, it’s simply one of those foods that everyone recognizes but not everyone eats.
You’ll usually find it:
At street food stalls
At older, no-frills bars
In canned form for home cooking
Silkworm Pupa Stew: Where Most People Start
If someone is going to try beondegi voluntarily, stew is usually how it happens.
Silkworm pupa stew is cooked with liquid, which helps soften both the flavor and the aroma. It’s commonly prepared with garlic, green onion, soy sauce or doenjang, and sometimes chili flakes.
Why stew works better:
The broth mellows the smell
The flavor spreads out instead of hitting all at once
The texture feels less intense
This version is typically eaten hot, slowly, and with rice nearby.
Silkworm Pupa Stir-Fry: The Full Commitment Version
Stir-fried beondegi is not subtle.
This preparation removes the buffer that broth provides and concentrates everything. It’s usually cooked with garlic, chili oil, gochugaru, soy sauce, and sometimes ssamjang or doenjang.
This version is:
Much stronger in aroma
More savory and bold
Rarely a first-timer choice
People who like stir-fried silkworm pupa usually already know they like silkworm pupa. Everyone else politely declines.
How Koreans Actually Eat Beondegi
This is important: beondegi is almost never eaten alone.
The real-life setting looks like this:
It’s placed in the center of the table
Drinks are already poured
One person eats confidently
Another person immediately says no
Someone else hesitates, then tries one
The table reacts together
Beondegi is not comfort food. It’s social food. The experience matters as much as the taste.
How to Eat Silkworm Pupa at Home (Without Overthinking It)
If you’re trying this at home, canned silkworm pupa is the most approachable option.
Simple ways to eat it
Heat it gently and eat as-is
Add it to a light broth for a quick stew
Stir-fry briefly with garlic and green onion
What helps
Eat it hot
Eat it with other food
Eat it with people
Do not over-season it
Canned versions remove most of the guesswork and make the experience predictable.
If you want to explore ready-to-use options, you can find them here:
👉 Silkworm Pupa Canned Snacks on MyFreshDashhttps://www.myfreshdash.com/category/silkworm-pupa-canned-snacks
Who This Korean Exotic Food Is For
Beondegi is for:
Curious eaters
People who enjoy strong, savory flavors
Those interested in traditional Korean foods
Anyone who values experience over comfort
It’s not for:
Texture-sensitive eaters
People expecting mild flavors
Anyone who needs convincing
And that’s fine. This food doesn’t need universal approval.
FAQ
Is silkworm pupa safe to eat?
Yes. Commercially prepared silkworm pupa is fully cooked and safe when heated properly.
What does beondegi taste like?
Savory and nutty. The aroma is stronger than the flavor.
Do all Koreans eat silkworm pupa?
No. Many Koreans openly say they do not eat it at all.
Is stew or stir-fry better for beginners?
Stew. It’s milder and more forgiving.
Do I need to eat it with soju?
No, but culturally, it makes sense.
Final Thought
Silkworm pupa is not trying to win you over. It’s not designed to be liked by everyone.
It’s a food that asks one simple question: Are you curious enough to try?
If the answer is yes, you’ll learn something. If the answer is no, you’re in good company.
Either way, that honesty is what makes beondegi one of the most interesting examples of Korean exotic food.
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